Every city needs at least one older-than-old restaurant with a certain kind of cultivated rakishness — hard, straight-back wood booths that don't encourage lingering; graffiti-carved walls that conjure visions of 1950s hooliganism; grumpy signage. More
You're probably not going to just stumble upon the quaint and quiet center of the suburban-Jersey commuter town of Cranford. But hey, if you ever do, rest assured that at the very least, there's decent pizza at Emma's Brick Oven Pizza. More
Cornuto Pizzeria is the most recent pie-centric addition to Seattle's Phinney Ridge neighborhood: a second-cousin of local microchains Via Tribunali and Caffe Vita. With the high heat of the boutique oven, and the respect given to the ingredients, it's a no-brainer that the pies at Cornuto would be great. More
As you may have read last week, the Artichoke Basille boys, Francis Garcia and Sal Basille, have partnered with A&P on an Artichoke-branded line of frozen pizzas. According to the company's press release, all A&P stores and its subsidiaries (Waldbaum's, Food Emporium, Pathmark) should be carrying the pies now. I was one of the first to highlight Artichoke on this site back in early 2008, so you know I'd be there to grab a frozen pizza or six to test out for you. More
Turns out that Pizzeria Avellino makes its pies using the same dough and sauce as San Francisco's favorite slice shop, Arinell. How does it stack up against its role model? More
No pizzeria in Minnesota has gotten more hype than Black Sheep. I walked in excited to see the best of what the state has to offer. But muted flavors and some problems in execution meant that I would walk out disappointed. More
There's only one size pizza available on the menu. It's a respectable size — about 16 inches across. Not HUGE but not Neapolitan dainty. Still, even though it's on the bigger side, don't let the size fool you. As the menu says, it's "paper thin." (Yes, the menu says "paper thin.") Got a big appetite? You could easily house three-quarters of a plain pie on your own. Hell, I've eaten an entire Patsy's plain pizza by myself. That was in another lifetime, before Slice even existed. On a long lunch break. I almost fell asleep at my desk when I got back to work. But I digress... More
Rosso Pizzeria's spaghetti and meatball pizza is bound to steal the headlines, but don't let it distract you from the fact that they also turn out nice wood-fired pies no matter the topping. Oh, and that pasta-topped pie—it's actually pretty good. More
The Little Rendezvous is a 73-year-old pizzeria cooking Connecticut-style apizza in a 123-year-old monster of a coal-fired oven. More
